Gluten-Free Lentil Burgers

1 cup dried brown lentils
3 cups water or vegetable broth
1 tsp dried thyme
½ tsp rubbed sage
½ tsp dried marjoram
1 tsp paprika
2 small carrots, diced
1 small potato, diced
2 tsp minced garlic
2 tbsp nut butter*
¼ - ½ cup brown rice flour*
¼ tsp amchur powder or ½ tsp balsamic vinegar
salt to taste

*Walnut butter is great in this, if you don't mind whirring up a batch yourself in a coffee grinder or small food processor. Peanut butter also works well. The brown rice flour can also be replaced with millet flour.

Add the water/broth, herbs, and paprika to a medium saucepan and cook the lentils by bringing to an initial boil, then simmering, covered, on medium-low heat for 45 minutes or until soft. Remove from heat and mash with a potato masher while still hot, then stir in the nut butter. Set aside.

While the lentils are still cooking, cook the potato, carrots, and garlic in a small amount of oil until cooked to desired consistency, stirring occasionally to avoid burning. Add the vegetables, amchur powder or vinegar, and ¼ cup of the flour to the lentil mixture and and mix until well incorporated. If the mixture is too dry, add some water or broth. If too wet, add some more flour. Taste and add salt and a pinch more of herbs as needed.

I scoop the mix out of the pot while still warm and pack it into a ½ cup measure, then gently coax the mixture out, flatten it slightly between my palms, and lay it on a plate covered in waxed paper. I usually get 4 or 5 patties out of the mix this way (depending on how much of it I eat while adjusting for salt), which can be refrigerated or frozen until ready to use. Burgers can be pan-fried in a little oil or baked at 350°F.